Wash and chop all the veggies: chop broccoli, cauliflower, peel and chop carrots, zucchini and celery.In a small bowl mix together the marinade: add vinegar, olive oil, parsley, dill, maple syrup (or honey), salt and pepper.
Add the vegetables to a large bag (or bowl). Drizzle the marinade overtop. Seal the bag tightly and shake around to evenly coat the vegetables. Place in fridge for 8 hours, mixing and shaking occassionally.
Use a slotted spoon to transfer vegetables to a serving bowl.
Serve and enjoy! This salad tastes best when served chilled straight from the fridge.
Recipe Notes:
Chop all vegetables into small bite-size pieces. Break the broccoli and cauliflower into small florets. This will make everything easier to chew!
Lay the bag flat in the fridge so that all vegetables can soak up marinade. Just make sure the bag is sealed tightly to prevent leaking.
Don’t skip mixing and shaking the bag throughout the marinating process. This will help all vegetables to be evenly coated with flavor. You only need to do it 2-3 times.
I recommend marinating for the full 8 hours to get maximum flavor. I like to make this recipe the night before I plan to serve.
Use a slotted spoon or spatula to remove veggies and add to serving bowl.
Leftover marinade can be used for another batch – feel free to add more raw veggies to the bag and repeat the process.
I like to reuse my plastic bags if they haven’t had any raw meat in them. Just turn the bag inside out and wash with soapy warm water. Let air dry then place back in drawer until ready to use again.